Mom’s come to me with a variety of questions, but if I could get a penny every time I heard this one, I’d be rich:)

What can I give my child as a healthy snack to go?” 

This post is dedicated to all those mom’s out there who have, or will soon, reach out to me for snack solutions.   This recipe is nut-free so a safe option in the presence of other kiddies at daycare or school.  It’s also VERY low in sugar so don’t expect the same level sweetness you would get in a traditional banana bread.

Nutrient-boost: Pair it with a protein like hemp seed butter (or other nut butter if allergens are not a concern) or hummus, and you’ve got yourself a well rounded snack.  A few extra veggies or fruit on the side wouldn’t hurt either.

I made this with spelt flour from Grainstorm but you can easily transform this into a gluten-free recipe with other flours.

Zucchini blueberry bread3


  • 2 eggs (or see below for “vegan eggs”)
  • 1/4 cup coconut oil (or olive oil)
  • 3 Tbsp. maple syrup
  • 1 cup shredded zucchini
  • 1 banana
  • 1/2 cup mashed blueberries
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 1/2 cups spelt flour (or gluten-free all purpose flour, or brown rice flour)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt

Vegan Eggs:  2 tbsp ground flax seed + 6 tbsp water (vegan “eggs”). Mix and let sit for 5 minutes before adding to rest of wet ingredients.


  1. Preheat oven to 325 F.
  2. Mix the oil, maple syrup, zucchini, banana and vanilla in a medium bowl. Then stir in the eggs (or ‘vegan eggs’).
  3. Mix flour, cinnamon, baking powder, baking soda and sea salt.
  4. Mix dry and wet ingredients until combined.
  5. Pour batter into greased loaf pan and bake 50-60 minutes or until browned and a toothpick comes out clean.  Note: the batter is quite wet with the spelt flour but the end product turned out perfectly moist.

Zucchini blueberry bread1